Are you in need of side dish the whole family can agree on? Well you’re in luck! Grilled chicken, seasoned steaks, or Glazed Salmon would be lucky to have this dish by its side.
Crème de coconut can be found at your local grocer, in the aisle with Latin and/or Asian food. You substitute sweetened or unsweetened coconut milk, but the crème packs a sweeter flavor that I prefer.
|1 cup long grain white rice|
|2 cups water|
|1 cup crème de coconut|
|1/2 small lime, juiced|
|1 tbsp salt|
|1/2 cup unsweetened coconut flakes|
Bring water to a boil. Add in salt and rice, then stir.
Stir in crème de coconut. Cover pot and reduce heat.
Cook for 20 minutes.
Remove from heat, add in lime juice, and fluff with fork.
In a large non-stick pan, heat under medium flame.
Add in coconut flakes and gently toss in pan. Do not let them sit in the pan or they will burn.
Toast for about 2 minutes, or until golden-brown.
Add rice to a bowl or plate. Top with toasted coconut.
Garnish with green onions (optional)